Make It

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

Kraft Kitchens Tips

Makeover - How We Did It

Save 7g of fat, including 4 g sat fat, per serving when compared to a traditional tetrazzini by preparing this delicious version with boneless skinless chicken breasts, PHILADELPHIA Neufchatel Cheese, fat-free reduced-sodium chicken broth and KRAFT 2% Milk Shredded Mozzarella Cheese. And as a bonus, these changes will result in a savings of 40 calories per serving.

Variation

Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables.

Cooking Know-How

If you break the spaghetti in half before cooking, it makes serving the dish easier.

I made this recipe exactly as directed, with just a couple slight changes. There was about 1/2 cup liquid in the pan after cooking the veggies and chicken; I saved it and added the chicken broth to it. Why throw away flavor? Also, don't stir the flour right into the chicken broth. Mix the flour with a small amount of the cold chicken broth (to make a slurry) before you stir it into the rest of the sauce ingredients - keeps the sauce from getting lumpy. It also helps to melt the cheese into the chicken broth before adding the slurry. Finally, I used whole-grain pasta instead, as my husband is diabetic. Delicious, and not dry at all!

a cook

posted:

10/24/2007

I made this recipe per directions and it was very bland. My husband had to salt and pepper it to give it any flavor. I will make it one more time and do some of the changes others have suggested.